Apple Raspberry Pie, or: melt-in-your mouth pie goodness

So I just loaded ALL my favorite Thanksgiving recipes. I had to share. But mostly, so when next year rolls around I will already have all the recipes together.

I'm not a huge pie person. But you guys. Seriously? This was amazing. I loved the tangy, sweet flavor. And paired with vanilla ice cream? Just deathrow dinner good. Don't wait until next Thanksgiving to break this baby out.

The insides, before covered. So lovely.

APPLE-RASPBERRY PIE
{from the crafty of all crafties, Martha Stewart herself}

• 2 3/4 pounds assorted baking apples, peeled, cored, and cut into 1/2-inch-thick slices
• 6 ounces fresh or partially thawed frozen raspberries
• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour, plus more for work surface
• 1 tablespoon fresh lemon juice
• Pinch of salt
• Pate Brisee
• 2 tablespoons unsalted butter, cut into pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Cinnamon and sugar for sprinkling
  

Directions

1. Preheat oven to 375 degrees. Stir apples, raspberries, granulated sugar, flour, lemon juice, and salt in a large bowl; set aside.
2. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit into a 9-inch pie plate. Fill with apple mixture. Dot with butter.
3. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick. Cut into a 12-inch round. Drape over filling. Trim overhang to 1 inch. Press edges to seal. Fold overhang under, and crimp as desired. Make five 3-inch slits in top crust. Refrigerate 20 minutes.
4. Whisk egg yolk and cream in a bowl; brush over top crust. Sprinkle with cinnamon and sugar. Bake until crust is golden and juices are bubbling, 1 hour 10 minutes to 1 hour 20 minutes. Place foil on rack below to catch juices. Tent pie with foil if browning too quickly. Transfer to a wire rack; let cool 4 hours (up to overnight).

Punkin' Pie

My husband is a huge fan of pumpkin pie. Obsessed, you may say. So every Thanksgiving without fail I make pumpkin pie. I've been searching and searching for "that" recipe and have combined a few to make..."THE ONE." And it is good.

PUMPKIN PIE

{mostly from Martha Stewart.com}

Makes one 9-inch pie

• 1 cup packed light-brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 1/2 cups fresh Pumpkin Puree, or canned
• 3 large eggs, lightly beaten, plus 1 egg for glaze
• 1 1/2 cups evaporated milk
• Pate Brisee (Pie Dough)
• crumbled gingersnap cookies
• chopped pecans
  
• 1 tablespoon heavy cream

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Fit pastry into a 9-inch glass pie plate; trim dough evenly along edge, leaving about a 1/2-inch overhang. Pinch to form a decorative edge. Push gingersnap cookie and pecan pieces into the crust in the bottom and along sides of the crust. So it looks like this:
   

1. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell. Fill pie shell with pumpkin mixture. Transfer to prepared baking sheet.
2. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more (or until it is set - I cooked mine for more like 45 minutes). Cool on a wire rack.

Pie Crust

I like this Pate Brisee Dough recipe from Martha Stewart.com

Makes 1 double-crust or 2 single-crust 9- to 10-inch pies

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 to 1/2 cup ice water

Directions

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.